Description
Delight in these classic Maple Cookies with a luscious maple icing drizzle. Soft and buttery with a hint of warm spices, these cookies are perfect for cozy afternoons or festive gatherings. The pure maple syrup in both the dough and icing provides a rich, natural sweetness that elevates the flavor to a deliciously comforting treat.
Ingredients
Scale
Maple Cookies:
- 1/2 cup (1 stick) unsalted butter, softened
- 1 cup packed brown sugar
- 1 large egg
- 1/4 cup pure maple syrup
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon (optional)
- 1/4 teaspoon ground nutmeg (optional)
Maple Icing:
- 1 cup powdered sugar
- 2 tablespoons pure maple syrup
- 1 tablespoon unsalted butter, melted
- 1/2 teaspoon vanilla extract
- 1-2 teaspoons milk (to adjust consistency)
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or lightly grease them to prevent sticking.
- Cream Butter and Sugar: In a large bowl, cream together the softened butter and brown sugar until the mixture is light and fluffy, about 2 to 3 minutes. This adds air for a tender cookie.
- Add Wet Ingredients: Beat in the egg, pure maple syrup, and vanilla extract until fully incorporated, ensuring a smooth batter.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, salt, and optional spices like cinnamon and nutmeg if using to evenly distribute them.
- Mix Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture, mixing just until combined. Avoid overmixing to keep the cookies tender.
- Shape Cookies: Scoop tablespoon-sized portions of dough and roll into balls. Place them about 2 inches apart on the prepared baking sheets. Flatten each slightly with the back of a spoon or your hand to encourage even baking.
- Bake: Bake for 10-12 minutes until golden brown around the edges. The centers may be soft but will firm up as the cookies cool.
- Cool Cookies: Allow cookies to cool on baking sheets for 5 minutes before transferring to a wire rack to cool completely, preventing breakage.
- Prepare Maple Icing: In a small bowl, whisk together powdered sugar, maple syrup, melted butter, and vanilla extract. Add milk one teaspoon at a time until the icing reaches a drizzling consistency.
- Drizzle Icing: Once the cookies have fully cooled, drizzle the maple icing over them using a spoon, piping bag or by hand for a decorative finish.
- Set Icing: Let the icing set for about 10 minutes before serving or storing to prevent smudging or stickiness.
Notes
- For softer cookies, do not overbake; remove them when edges are golden but centers still look slightly soft.
- Double the icing ingredients if you prefer thicker coverage.
- Store cookies in an airtight container at room temperature for up to 4 days.
- Optional spices add a warm, autumnal flavor but can be omitted if preferred.
- Adjust milk in icing gradually to control thickness for piping or drizzling.
